Preserved

Starting with legendary bacalao...

Salt is a great way to preserve fish. It takes out the moisture of course, but it also imparts an extra dimension of taste. That's why salt cod continues to be popular a century after frozen cod arrived. Air drying is another preservation technique that goes back hundreds of years, here giving you chewy, intensely flavoured mojama and dry as dust Bombay Duck. Burying fish in dill for a few weeks might not sound obvious but it sure works with gravad lax salmon. Glorious jellied eels and Dutch favourite - maatjes herring - complete our lineup.

Starting with legendary bacalao... Salt is a great way to preserve fish. It takes out the moisture of course, but it also imparts an extra dimension of taste. That's why salt cod continues to be... read more »
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Preserved
Starting with legendary bacalao...

Salt is a great way to preserve fish. It takes out the moisture of course, but it also imparts an extra dimension of taste. That's why salt cod continues to be popular a century after frozen cod arrived. Air drying is another preservation technique that goes back hundreds of years, here giving you chewy, intensely flavoured mojama and dry as dust Bombay Duck. Burying fish in dill for a few weeks might not sound obvious but it sure works with gravad lax salmon. Glorious jellied eels and Dutch favourite - maatjes herring - complete our lineup.

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Jellied eels in a bowl
Jellied eels
Our jellied eels are Bradley's brand. They're available in many Tesco stores (without any delivery charge and probably even a little bit cheaper). A pot contains about 5 pieces of eel and plenty of jelly (50/50 by weight). Please note...
From £3.30
Dried bombay duck and spices
Bombay duck
The mysterious Bombay Duck (it’s named after a train - a long story ) starts out as a small fish with ferocious jaws - the bummalo. But it’s known wherever Indian cooking is appreciated in its crackling dry very pungent version. Ours...
From £4.90
Sachet of salt cod
Salt cod (Bacalao)
This is the "hard as a cricket bat" version of salt cod. It comes in pieces of cut fillet, about 20-40g per piece and is a genuine deluxe version of hard salt cod, boneless, skinless and 100% edible. Produced in Scotland by an inspired...
From £7.90
Greek bottarga and presentation box
Bottarga
Bottarga is compressed grey mullet roe. This rich delicacy - made all round the Mediterranean - is best eaten in tiny slices drizzled with olive oil or blended with olive oil, cayenne pepper and lemon juice, and served with cold white...
From £13.30
On Offer
Salt cod pate on toast
Salt Cod Pate
The classic French 'Brandade de Morue' salt cod pate, re-imagined by Shetlands best salt cod producer. The texture is smooth, light and creamy, with delicate flavour. This pate is delicious served on hot toast, and would be a great...
From £7.90 £9.90
Maatjes herring fillets
Maatjes herring fillets
A rich Dutch secret. Herring fillets from very young fish, lightly cured. Each pack contains two fish and each fish comprises two fillets, joined at the tail in the traditional way. Maatjes herring are a typical Dutch snack and are often...
From £8.20
Potted hot smoked trout on a fork
Potted hot smoked trout
A fine snack for a fine fish-lover. This moreish pot contains hot smoked trout that has been mixed with herbs, lemon, yoghurt and cayenne pepper. It is quite a chunky pate, almost like a terrine. The texture of the trout remains course,...
From £7.70
Mojama canape
Mojama - Air Dried Tuna
Mojama (say ’mohama’) is tuna fillet which has been air dried - traditionally for at least a month - on the hot, dry and windy south west coast of Spain. The drying reduces the weight by half (and helps explain the price). The result is...
From £18.90
Gravad lax salmon on wooden serving board
Salmon Gravad Lax
Gravad as in grave and lax as in what they call salmon in Scandinavia. So gravad lax means ’salmon from the grave’ - or salmon buried in the ground, for that’s how this technique was first implemented oooh about 5,000 years ago, with the...
From £10.90
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